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Turkish Pilaff

Cook one-half cup rice in boiling salted water. When soft, drain and rinse by pouring hot water over it. Place three tablespoons butter in an omelet pan and as soon as the butter begins to melt, add the rice. Cook for three or four minutes, add one-half cup canned or fresh tomatoes, one-half cup of cold chicken cut into dice and just enough white stock to moisten to a paste. Add a little more butter if a richer mixture is preferred. Season highly and serve on toast, garnishing the dish with points of toast.